Brown Butter Scallop Risotto! 😍🐚

Hotel Cooking Sessions with Waldorf Astoria!
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Brown Butter Scallop Risotto. This ones delicious. Full recipe below!
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1. Start with the scallops - live and shelled is best but de-shelled is just as good! About 3-4 large scallops per person. Wrap in a paper towel and set aside at room temp
2. Next, bring 1.5L chicken stock up to a gentle simmer
3. Start the risotto: finely mince one shallot + 3 cloves garlic, then lace a pan with EV olive oil and bring to med heat
4. Add the shallots + garlic and sauté for 3-4 mins, then add 3-400g carnaroli rice and sauté for ~2 mins
5. Once combined and toasted, deglaze pan with a nice white wine ~250ml and reduce till almost gone, then ladle in your hot chicken stock a couple ladles at a time
6. Keep stirring till fully absorbed, then add in another two ladles - repeat until the rice is al dente and almost fully cooked
7. Meanwhile, bring a separate pan to med-high and once super hot, lace with neutral oil
8. Pat scallops dry, season with sea salt, then add to the pan a few at a time. Leave to sear for ~2 mins, then flip, lower heat and add in 3tbsp unsalted butter
9. Baste scallops for another minute and remove once golden to rest ~total cook time ~3-4 mins
10. Back to the risotto: grate in some black truffle, lemon zest and plenty of parmigiano ~65g, then throw in 4tbsp unsalted butter
11. Meld vigorously to emulsify, using additional chicken stock to loosen and create a flowy, creamy consistency, then taste for seasoning and adjust accordingly
12. Plate up risotto, top with chopped chives, the scallops, a dollop of caviar on each and a drizzle of olive oil. I garnished with Parmesan crisps
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An unforgettable meal in an unforgettable room! I don’t think I’ve ever stayed in a hotel suite with a full, professional-grade kitchen before - a dream! No mini-bar, but a fully stocked Subzero. Wild! Make sure to pat the scallops dry before searing and basting for that deep golden brown! #notoriousfoodie 🙅🏽‍♂️
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